This recipe is a family favorite that somehow was forgotten about the past year. I came across some of my frozen chicken that I raised this past summer, and it reminded me that we haven’t had this recipe in a quite a long time. It is finger licking good, but first let me tell you about the chickens we raised this summer from Hoover’s Hatchery in Rudd, IA.
Hoover’s gave me some chickens to raise this summer in exchange for a blog post. Tony the owner of Hoover’s gave me 25 Red Rangers. These birds were different than I have raised before, I grew up raising white cross broilers. The Red Rangers take a little longer to finish out and we probably could have waited another 2 weeks to really let them finish out. We now know what to expect for next year. Every chicken that we have ate from this summer as been absolutely amazing! We love raising our own chickens and love to work with Hoover’s Hatchery. It truly is a small town business with a big footprint. They sell chickens to growers from around our nation but mostly here in the Midwest region. The people are great to work with and are there for any questions you may have. Read my post on the basics of raising chickens.
Miss L LOVED taking care of the chickens this past summer. Every morning she asked to go out and feed the “baby chichens” even though they weren’t babies towards the middle of summer! Hoover’s Hatchery cares about their customers from day one to the end of your growing season. They strive for great business and great customers, no matter if you are a backyard grower or a commercial grower they are there to help you. Hoover’s Hatchery even helps out local county 4-H programs! If you’re in need of chickens and want some beautiful high quality birds, its worth your while to check them out!
Now on to my chicken recipe. This recipe is so versatile and can be used with any whole cut of chicken. It makes a great appetizer when using wings or a great entree if you are using chicken legs. Either way, I promise you your guests and family will be asking for the recipe. The savory Balsamic vinaigrette mixed with sweet honey and brown sugar is nothing but a winning combination! Don’t have Balsamic vinaigrette? No problem. The recipe is below and I just keep some on hand all the time. It only lasts two weeks so if you don’t use much make enough for this recipe and use the rest on a salad or coat some quartered baby red potatoes and roast them in the oven for a great side dish!
This recipe requires you to marinate the chicken ahead of time. So this isn’t a last minute recipe, I don’t suggest making the chicken without marinating it for at least 4-6 hours.
Homemade Balsamic Vinaigrette
1 1/2 Cups Balsamic Vinaigrette
1 Cup Olive Oil
2 Tblsp. Pressed Garlic
2 Tblsp. Dried Parsley Flakes
1 Tblsp. Sugar (Or more to taste)
1 Tblsp. Dried Basil
1 tsp. Dried Oregano
Mix all of the above ingredients together and let sit for for a few hours before using. Make sure to shake well before using and store in an airtight container. This recipe was adapted from damndelicious.com.
- 10-12 Chicken Legs (Or 20-25 Chicken Wings)
- ½ Balsamic Vinaigrette
- ½ Cup Honey
- ½ Cup Brown Sugar
- ¼ Cup Soy Sauce
- Mix the Vinaigrette, honey, brown sugar, and soy sauce in a 1 gallon Ziplock bag. Shake the bag to mix all of the ingredients well. Add the chicken and let sit in your fridge overnight or at least 4-6 hours. You can make this as a freezer meal and freeze at this point and then thaw in your fridge a day before you want to make it.
- Preheat your oven to 450 Degrees. Place foil on a baking sheet and then place the chicken on top. Bake for 30-40 minutes until the chicken skin is golden brown and caramelized and very dark in some spots.
- If you have leftover marinade you can boil it in a sauce pan for dipping sauce. Boil the marinade for 5 minutes to ensure you kill the bacteria. Then reduce the heat to simmer and cook until thick. This will take about 30 minutes.